Edamame "Guacamole" with Chile-Dusted Pita Chips

Ingredients

• 3 cupsfrozen shelled edamame, thawed
• 1/3 cupextra-virgin olive oil
• 1/4 cupwarm water
• 1 cupfrozen shelled edamame, thawed
• 1 diced small red onion
• 1 cupbottled diced roasted red bell peppers
• 1 cupdiced yellow bell pepper
• 2 tablespoonslime juice
• 1 minced jalapeño
• 1 teaspoonextra-virgin olive oil
• 2 tablespoonschopped cilantro
• 2 tablespoonschopped parsley
• 1 teaspoonsalt
• 1/2 teaspoonpepper
• 3 pitas
• 1/4 teaspoonsalt
• 1/8 teaspoonfreshly ground black pepper
• 1/4 teaspoonchili powder

Preparation

Preheat oven to 400°. Purée 3 cups edamame, 1/3 cup extra-virgin olive oil, and warm water in a food processor; set aside. Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold into purée. Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and chili powder. Bake for 10 minutes. Serve with edamame mixture.